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Eating Lighter In Paris

Foie Gras, truffles, mushrooms, chestnuts, sausages–you’ll find these winter staples on restaurant menus throughout Paris at this time of year. And, since my husband and I have been eating out almost every night while here, we have indulged far too often in these rich specialties, We’ve savored foie gras and mushroom soup at Prémices in the 9th, tried pan-seared foie gras at Semillain the 6th, sampled risotto with truffles at Les Fables de la Fontaine in the 6th, sipped cream of lentil and sausage soup at Anicia in the 6th, and enjoyed guinea hen with chestnuts at Le Casse-Noix in the 15th. After that gastronomic tour de force, we needed to lighten up, so for lunch recently I prepared a slimming yet delicious salad.

At the market, I found tiny haricots verts, and then picked up a ripe pear, a Belgian endive, and salad greens. The beans were blanched, the pear thinly sliced, the endive chopped and then all combined with the greens. I dressed this mélange in a refreshing lemon and shallot vinaigrette, then mounded the salad on plates and added garnishes of shaved Pecorino and crushed walnuts.

Nothing could have tasted better or been more satisfying. Our only accompaniments were a crusty baguette and a bowl of clementines for dessert. I repeated the menu a few days later, and we liked it even better the second time around.

1. For the dressing, whisk together lemon juice, mustard, scant 1/2 teaspoon salt, and several grinds of black pepper in a medium nonreactive bowl. Gradually whisk in the olive oil. Stir in the shallots. (Dressing can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature, and whisk well before using.)

2. For the salad, bring a large pot of water to a boil. Add the haricots verts and 2 teaspoons salt. Boil until tender, 5 to 6 minutes, or about 2 minutes longer for tender young green beans. Drain beans in a colander, and place under cold running water until cool. Pat dry. (Beans can be prepared 6 hours ahead; cover and refrigerate. Bring to room temperature before using.)

3. Add the haricots verts and the sliced pear to the bowl with the dressing. Toss to coat well and marinate 5 minutes. Add the Belgian endive and mixed greens and toss again. Season the salad with salt and pepper to taste and with an extra squeeze of lemon if you like.

4. Mound the salad on four salad plates. Sprinkle with walnuts, then shave a generous amount of cheese over the salad. (You might not need to use all of the cheese; save extra for another use.) Serves 4

Cooking tip: To toast walnuts, spread on a rimmed baking sheet and place in a preheated 350° F oven until lightly browned, 6 to 8 minutes. Watch carefully so nuts do not burn. Remove and cool.

Copyright Betty Rosbottom 2016

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8 thoughts on “Eating Lighter In Paris”

What a fabulous salad. Couldn’t wait to pick up the ingredients and prepared it this past weekend. My husband complimented several times. The delicious and elegant combination of flavors inspired me to plan a dinner party, this will definitely be on the menu (will have to start the night off with Betty’s Roasted Grapes with Balsamic and Rosemary while I am at it). Lastly, the photo of this salad was so beautiful that I made it my screen saver. Yum, keep these great dishes coming, Betty. Happy & Safe Travels!

So thrilled that you liked this salad and how great that you made the photo your screen saver! Love hearing that! I think the pear gives the salad a lighter taste– hope your dinner party goes well. Will be anxious to hear all about it!

Would like to serve this for Thanksgiving. Was thinking of trying without the endive & mesclun. Just the verts & pears sautéed in dressing, of course with cheese & walnuts. Do you think it would be good served warm like this as a side dish instead of a salad?

Hi Jan,
I’m serving the salad as is mounded on a platter as a side. If you wanted to omit the greens, including the endive, you could, but the the sharp, slightly bitter taste of the endive really adds to the composition of the dish. If you do only the beans and pears, you’ll need to up the beans to a pound or so and I’d dice the pear. Only use enough of the dressing to coat the beans and pear and then sprinkle with nuts and shavings of cheese. Hope this helps! Happy Thanksgiving!

Thanks! Good point on the endive! Think I’ll stick to your original recipe & do as you are & mound on a platter. Do you think if I just double the recipe, it will be enough for 16. As most Thanksgiving meals go, have lots of other sides also. Happy Thanksgiving to you too🦃🍷

Again, thanks! Went to buy Belgium Endive & couldn’t find anywhere. Fresh Market tells me they never run out, but had a mad rush on it today! Everybody is making your salad! Then couldn’t find Haricots Verts. Finally found some in package made to steam, but can take out & blanch. No one knew what Mesulun is, guess it’s called Spring Mix these days. I want to open my own market & carry everything I can’t find. Ha! Thanks for all your advise. Happy Thanksgiving.